Aakash Saini

Manages all day-to-day operations of the pastry and bakery section of the kitchen. Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.

•Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc. Able to develop, designs, or creates new ideas and items for Pastry Kitchen. Create new and exciting desserts to renew hotels menus and engage the interest of customers. Ensure excellent quality throughout the dessert offerings.

•Follows proper handling and right temperature of all food products. Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting. Coordinates activities of cooks and workers engaged in food preparation. Supervise and coordinate all pastry and dessert preparation and presentation. Checks the quality of raw and cooked food products to ensure that standards are met.

•Assists in determining how food should be presented and creates decorative food displays. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. Check quality of material and condition of equipment and devices used for cooking. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

•Attends all scheduled employee meetings and brings suggestions for improvement. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively. Able to recognize superior quality products, presentations and flavors. Ensures compliance with all applicable laws and regulations. Operates and maintains all department equipment and reports malfunctions. Maintains cleanliness and organization in all work areas.

•Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensure compliance with food hygiene and Health and Safety standards. Guide and motivate pastry assistants and bakers to work more efficiently.

•Maintain a lean and orderly cooking station and adhere to health and safety standards. Ensuring Culinary Standards and 
Responsibilities are Met for Bakery & Pastry Team.
 

• Currently working as Cluster Head Baker at IHG InterContinental Dubai - Festival City.
• Co-Founder at TPK -The Pastry Kitchen, Luxury Pastry Boutique opened in February 2021.
• Last worked as SOUS CHEF (Bakery Head) Caesars Palace & Resort Blue Waters Dubai from Sep 23, 2018 to February 09, 2021.
• From April 1, 2018 to Sep 15, 2018 worked as a Head Baker at Café French Baker.
• From Feb 7, 2016 to Mar 30, 2018 worked as a Sous Chef Boulanger
(S.CBAKER) @ Pierre Bistro & CHOIX Dubai Intercontinental.
• From Mar 15, 2014 to Feb 6, 2016 worked as a Chef de boulangerie
(CDPBAKER) @ Hotel Fairmont Dubai.
• From April 7-2011 to Oct. 7-2013 worked as a Gérant de
boulangerie(BAKERY MANAGER) @ UPPER CRUST Bakery,
Bermuda.
• From Aug2nd2010 to Mar 30-2011 Worked as a Chef de boulangerie
(CDP BAKER) @ DELHI SELECT SERVICE HOSPITALITY PVT LTD, IGI AirportT3.

• From Dec1st 2009 to June12th 2010 as a Chef De boulangerie (CDP BAKER)@ LITE BITE FOODS PVT LTD.
• From May15th 2008 to Nov30th 2009 as a Demi Chef De boulangerie @LITE BITE FOODS PVT LTD.
• From July1st 2007 to 8th May2008 as a Demi Chef de boulangerie @AMBASSADOR’S group of Hotels and Flight Catering.
• From Nov1st 2006 to 30th June 2007 as a COMMI CHEF @ AMBASSADOR’Sgroup of Hotels and Flight Catering.
• From Oct 14th2004 to 13th Oct 2006 as an APPRENTICETRAINEE in AMBASSDOR’S group of Hotels and Flight Catering

Delhi Institute of BTC PUSA Apprenticeship 2004 to 2006.Accomplished Chef in Bakery.

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